Vegetarian Curry

These delicious recipes include green-lentil curry and curried eggplant with chickpeas and spinach.

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Keralan Vegetable Stew

To cook vegetables perfectly, Asha Gomez simmers each kind in a different pot, then arranges them on the plate. To make this lovely vegetarian stew, home cooks can simmer vegetables in a single pot for about 30 minutes.

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Stuffed Peppers with Thai Curry Rice and Mushrooms

KANA OKADA

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Emilee and Jere Gettle make this hearty vegetarian dish when bell peppers are at their peak in late summer.

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Green-Lentil Curry

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Many of Madhur Jaffrey's books have an Indian slant, but she's most famous for her 1999 tome Madhur Jaffrey's World Vegetarian. While she often follows the Indian tradition of serving several small dishes together, the lentil-vegetable curry here is a Western-style main course. Eaten over rice with yogurt, it's a very satisfying meal.

Healthy Recipes and Cooking Guide

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Swahili Vegetable Curry

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The South Asian spices in this vegetarian stew reflect the influence of Kenya's generations-old Indian community on the national cuisine. Feel free to substitute other vegetables based on seasonal availability, as Hubert Des Marais does.

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Okra and Green-Pea Curry

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Americans are not overly fond of okra; outside of the South it's rarely eaten and rarely missed. In India, though, okra is much beloved and is prepared in many ways: fried, stuffed, and as here, braised briefly with tomatoes and onions. We promise that our method will not give you a slimy vegetable, just barely tender okra with great flavor. Serve the curry over rice with a little plain yogurt.

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Fresh Vegetable Curry

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Vikram Sunderam blanches the carrots, squash and green beans individually before cooking them in the curry sauce. For the home chef, cook the vegetables directly in the sweet and spicy curry sauce.

Indian Cooking: Pantry Essentials

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Green Bean Casserole with Red Curry and Peanuts

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Store-bought red curry paste and coconut milk put a Thai spin on this green-bean-and-mushroom holiday classic. For a vegetarian main dish, simply stir in cubes of tofu.

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Curried Eggplant with Chickpeas and Spinach

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Canned chickpeas are often used in salads or hummus, but Grace Parisi roasts them here with eggplant, prewashed spinach and onion to make a great vegetarian main course.

Spring Produce Guide

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Thai Red-Curry Squash Soup

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Joanne Chang switches up the flavors of Thanksgiving's classic squash soup with a host of Asian ingredients, including curry paste, ginger and coconut milk.

Incredible Hot and Chilled Soups

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Curried Cauliflower and Green Bean Salad with Lemon Yogurt

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Mark Peel flavors roasted cauliflower and green beans with a mild curry powder.

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Grilled Okra with Red Curry-Lime Dressing

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Okra gets charred and tender on the grill; tossing it with lime and store-bought curry paste gives it great flavor.

F&W's Guide to Grilling

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Curried Mixed Vegetables

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Inventive Vegetable Recipes

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Cauliflower, Potato, and Pea Curry

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Our version of this curry, a favorite combination of vegetables in India, unites cumin, coriander, turmeric, and red-pepper flakes. Fresh cilantro provides an herbal note. Serve the curry as a generous side dish or with rice for a meatless main dish.

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Vegetarian Curry

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Keralan Vegetable Stew

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Stuffed Peppers with Thai Curry Rice and Mushrooms

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Green-Lentil Curry

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Swahili Vegetable Curry

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Okra and Green-Pea Curry

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Fresh Vegetable Curry

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Green Bean Casserole with Red Curry and Peanuts

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Curried Eggplant with Chickpeas and Spinach

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Thai Red-Curry Squash Soup

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Curried Cauliflower and Green Bean Salad with Lemon Yogurt

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Grilled Okra with Red Curry-Lime Dressing

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Curried Mixed Vegetables

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Cauliflower, Potato, and Pea Curry

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